Regional Cuisine Recipes

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Chinese steamed translucent dumplings (fun gor) filled with shrimp, ground pork, dried mushrooms, bamboo shoots, and water chestnuts in a wheat starch wrapper.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Beef and lamb chili simmers coarsely ground sirloin and lamb with jalapeños, cayenne, cumin, Mexican oregano, and a splash of sesame oil. Bold, fiery Tex-Mex chili recipe.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Kowloon duckling: a whole duck stuffed with scallion and garlic, slow-smoked over hickory and basted with a soy, honey, and lemon glaze until lacquered. Served with plum sauce. A smoky, Chinese-style barbecued duck.